Satisfying, pretty healthy and relatively easy recipes from around the internet. These are the meals I saved for me and you to revisit when we need some home-cooking inspiration. Some of them are already crowd-pleasers in our house. I focus on the inspiration and almost always go off-script (if I don’t have some of the ingredients, no big deal) so here is your permission to do the same.
Read moreEasy Creamy Carrot and Cauliflower Soup
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Read moreThe Reset salad
This is my go-to fix if I'm feeling less good and more gross (toxic, lethargic, bloated) and HUNGRY - a combination of sensations that usually come about after a particularly feast-focused weekend or a vacation with friends...
Read moreYou are What You Eat at New York Fashion Week.
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Read moreWarm curried zucchini, carrot and chickpea salad
This meal is spicy, gooey, crunchy, HEALTHY and 100% satisfying.
It started with a craving for curry, a can of cooked chick peas and some carrots. 15 mins later lunch was ready and my family was like "Whaaaat".
Loaded with anti-inflammatory Turmeric and anti-oxidant pomegranates, good fats that support a healthy metabolism (Coconut oil), vitamin C (in every ingredient), Beta-carotene (in you guessed it, the carrots but also the zucchinis), protein ( the chick peas) and a LOT of fibre. A super low-carb and very hearty vegetarian dish that gets you full of richness without the post-meal food coma.
Here's what:
1 can/jar cooked chickpeas, drained and rinsed
2 carrots, sliced thin
2 zucchinis, sliced thin
1 small head of broccoli (or anything from the cabbage family e.g red cabbage slithers!
Greens of your choice
1 cup of pomegranate arils (that's what the edible part of a pomegranate is called)
Here's how:
Fry the chickpeas in a teaspoon of coconut oil on medium heat and season with cumin, a lot of turmeric (2 tsp at least) and a sprinkle of ground cloves and cardamon (just whatever cool indian spices you have and like) for about 8 minutes. Dish them out of the pan into a plate to wait.
Add the carrots, zucchini and broccoli florets to the pan and sauté them on medium heat in some coconut oil and a dash of tamari or soy sauce.
When they're just soft enough (about 7 mins), turn off the heat and grate over some fresh ginger in the tiniest grater you have (really you're going for the fresh ginger juice sprinkling all over).
Assemble it all on a bed of greens and top with pomegranate arils.
Take a pic and hashtag bothsidesbuttered on the Instagram so I can feel like a proud Italian Mama and we can all live happily ever after.